6: 1200-23-01-.02(3)(a) PIc washed hands in 3 compartment sink. CA: trained PIC to wash hands in hand sink.
13: 1200-23-01-.03(3)(b)1. Opened bag of raw beef resting against bags of TCS foods in prep cooler. Raw chicken and ground chorizo stored above/to close too TCS foods in reach-in fridge. CA: raw meats separated from ready-to-eat food foods.
19: 1200-23-01-.03(5)(a)6. Hot chocolate and rice in steam table out of temperature since 10am. CA: trained PIC to use thermometer to check temperatures throughout the day, foods in steam table must be at least 135F. Hot chocolate and rice embargoed 15#
36: 1200-23-01-.05(5)(k) Gaps around the door to outside, insects can get inside.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloth stored on prep table
42: 1200-23-01-.04(9)(c)1. Clean dishes stored in crate directly on the floor
54: 1200-23-01-.06(3)(e) Personal bag stored on prep table with foods
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
